Preparation
- 1
In a large pan, grill the chicken thighs in several batches over high heat, turning every 2 to 3 minutes to brown them.
- 2
Season with salt and pepper as you cook the chicken thighs.
- 3
Place the browned thighs in the slow cooker.
- 4
In the same pan, turn the heat down to medium-high and cook the pancetta, onion, celery, carrot, garlic and rosemary 5 to 8 minutes, until all ingredients are nicely browned.
- 5
Add the coffee, diced tomatoes, hot pepper flakes and bring to a boil.
- 6
Season with salt and pepper to taste.
- 7
Pour the mixture onto the chicken thighs.
- 8
Cover and cook 5 hours on low temperature or 3 hours on high temperature.
- 9
Cook the pasta according to packaging directions.
- 10
Drain the pasta and mix it with the chicken sauce.
- 11
Add the baby spinach just before serving.
- 12
Top with pecorino cheese and serve immediately.
Ingredients
- 2 tbsp. olive oil
- 1 1/2 lb. (750 g) boneless chicken thighs
- 4.4 oz. (125 g) pancetta, diced
- 1 large onion, minced
- 1 stalk celery, diced
- 1 carrot, diced
- 2 garlic cloves, crushed
- 3 sprigs rosemary
- 1 cup brewed Van Houtte® Colombian Dark K-Cup® pod coffee
- One 28 oz. (796 ml) can diced tomatoes
- 1/2 tsp. hot pepper flakes
- One 1 lb. (500 g) box of penne or fusilli
- 4 cups baby spinach
- Pecorino cheese
- Salt and ground pepper